Vegan Lentil Moussaka

A special dish for any special occasion. Whether to amaze your dinner guests or to celebrate something at home, this Greek-inspired dish will perfect. Filling, full of nutritious goodies, it is good for the body and the soul.

Channel your inner Greek Goddess/God by creating this delicious dish!

90 mins

4 people

SHARE THIS RECIPE

INGREDIENTS

1 kg peeled potatoes

3 large aubergines

To brush, a few spoons of Mr Organic Extra Virgin Olive Oil

Sea salt & pepper to sprinkle

2 tins of Mr Organic Lentils

1 jar of Mr Organic Tomato Puree

1/2 tin of Mr Organic Chopped Tomatoes

1 Tbsp of Mr Organic Extra Virgin Olive Oil

1 large onion, chopped

2 cloves of garlic minced

2 bay leaves

2 tsp dried thyme

1 tsp oregano

1 tsp paprika powder

1 tsp maple syrup

Pinch of cinnamon

Salt & Pepper to taste

2 tbsp vegan butter

500ml soy milk

1 Tbsp cornstarch

2 Tbsp nutritional yeast

Pinch of nutmeg

Salt & Pepper to taste

METHOD

1. Preheat the oven for 200C.
2. Slice the aubergines in length wise and cut the potatoes into 1cm thick slices. Arrange all on 2 baking sheets. Lightly brush with oil, sprinkle with salt and pepper. Baker for 20 minutes.
3. Now comes the lentil mix: heat the oil in a pan and ad the onion & garlic. Cook it for 5 minutes. Add the tomato puree, chopped tomatoes and all the spices. Cook it for 5 more minutes. Finally add the lentils and simmer everything for 5 minutes.
4. Quickly make the bÃ©chamel sauce by adding everything in a sauce pan and on a low heat stir until it thickens.
.5. Now comes the assembling: Grease the baking dish. Arrange half the potato and aubergines on the bottom. Add the lentil mix and top it with the remaining potatoes & aubergines. Finish it off with the bÃ©chamel sauce.